Introduction

This recipe came from my Armenian grandmother. She used butter, but I changed it to olive oil to cut down on the saturated fat. A family staple growing up, everyone loves this, including the kids.
This recipe came from my Armenian grandmother. She used butter, but I changed it to olive oil to cut down on the saturated fat. A family staple growing up, everyone loves this, including the kids.

Ingredients

Tips

You can make this vegetarian by using vegetable broth instead of chicken broth, or vegan by using vermicelli pasta broken into 2" pieces.

This is very versitile and goes with just about anything. You can mix in vegetables and lean meats/fish for a one bowl meal. I sometimes like to top it with fresh salsa.

Directions

1. Heat olive oil in heavy, medium sauce pan over medium high heat2. Add the egg noodles/vermicelli and stir to coat in olive oil. Stir continuously until noodles are browned, but be careful not to crush the noodles.3. Add the rice, mix with the noodles,then add the chicken broth (be careful as it will sizzle and steam up)4. Stir and let it come to a boil.5. Turn heat to low, cover and simmer for 20 minutes6. Fluff with a fork before serving.